Pour the chicken stock into a saucepan and bring it to a simmering point.
Meanwhile, heat the olive oil and butter in a large heavy-bottomed saucepan over medium heat. Add the onion and salt to the fat, and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add in the rice and stir to coat the grains in the butter. Deglaze the pan with the wine and allow it to bubble until all of it has almost evaporated. Drop in the bay leaves and hot stock, and bring the ingredients to a simmer. Cover the pan with a tight-fitting lid, reduce the heat to very low, and cook for 10 minutes.
Remove from the heat, place a towel under the lid, and set the pan aside for 10 minutes. Fluff the rice with a fork before serving.
Recipe copyright William Granger